Thursday, October 29, 2020

Meal 1: Pepperoncini-braised beef on flatbread with jack cheese, crispy fried onion, baby arugula, and a smoky tomato sauce. Garnished with fresh basil.

Meal 2: Herbed marinated chicken with romesco sauce. Served with roasted carrot, potato, radish, and green beans over a bed of pearled barley. Garnished with parsley.

Salad: Pasta salad with olives, sun-dried tomatoes, peppers, grated Parmesan cheese and a sweet basil vinaigrette.